Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 45minutes 45minutes 5minutes
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 45minutes 45minutes 5minutes


  • 1,2kg Chicken: thighs, back legs and wings
  • 0,8kg Rabbit: about half a rabbit cut lenghtwise
  • 0,6kg Flat green beans: also called “haricot coco” in French or “ferradura” in Valencian
  • 0,4kg White beans: the closest one is the “haricot de soissons” in French or Garrofó in Valencian
  • 240g Tomatoes: about 2 big tomatoes
  • 40strands Saffron
  • 1kg Round rice: P.D.O. from Valencia, in Bomba or Albufera, but absolutely round and short rice
  • 3,5dl Olive: P.D.O. from Valencia, or any Mediterranean extra virgin oil
  • 2,5l Water
  • Salt: white & fine
Servings: servings


  • Prepare well in advance all your ingredients :
    • Cut into uniform pieces the chicken and the rabbit & add salt.
    • Clean the beans and cut them.
    • Grate the tomatoes manually and throw the skin away.
    • Think carefully about putting your pan on the stove.
    Une bonne préparation de ses ingredients pour une Paella
Cooking instructions
  • Heat up the oil in paella, and as soon as this one is boiling hot :
    • Brown the meat over low heat. You have to brown it without overcooking. Arrange the meat in a circle on the edges of the paella. Pay attention that your heat is right in the middle so that the meat no longer cooks.
    • Add the green beans at the center. Fry them slightly in the meat juice. If the “Garrofons” are fresh you an also add them now. Be careful not to burn them. Add salt. Set the vegetable aside, on the edges of the paella with the meat.
    • Add the grated tomato. Reduce it, until the tomato water evaporate completely.
    Gently mix the whole over a low heat before moving forwards.
The broth
  • Pour hot water, way more than you actually need : about 4 volumes of water / rice and more … Let it reduce at high heat in order to get broth (the “Caldo”).
    • Add the Garrofons
    • Add the saffron.
    • When one quarter of the water has evaporated, only 3 volumes should remain. Then watch for the taste of the whole thing and check that it is “a bit” too salted.
    • Add the rice in the paella, but only when the water is boiling rapidly !
    Properly put your elements from the very start, because afterwards nothing will be touch.
Rice cooking
  • It is divided into three parts :
    • High heat for 7 to 8 minutes. As soon as you start seeing the rice, move to the next step…
    • Reduce the heat. Medium heat or low for 8 to 10 minutes.
    • A sharp and brief heat shot, in the end (1 or 2 minutes) to succeed the “socarrat”.
  • Finally, always let it rest a few minutes before serving.
    If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
    Enjoy your meal !…

Recipe Notes

Valencian Paella and its rosemaryIt exists a real consensus on the ingredient list proposed here.
It is a list found in the majority of books about paella & on the authoritative website in Valencia :
It is also often cooked that way in all the major events in Valencia.

But this recipe of the original, traditional or authentic paella is also cooked with an ingredient list that is getting a bit longer. In its most orthodox version, it is not unusual to find :

  1. an additional little white bean: the Tabella
  2. rosemary
  3. sweet pepper “Pimenton
  4. snails typical of Valencia : the “Vaquettes”

The paella can also integrate other ingredients, but it looses then, for the Valencians, its name of Paella or Paella Valenciana.

The variants of the paella

Paella on a wood fire It exists dozens of other paella-cooked rices : mixed, with fish, with vegetables, …
Here is a non-exhaustive ingredient list of other paella-cooked rices :

  • duck, pork, cold meat…
  • fish, cuttlefish, squid, gambas, langoustines, mussels, and other seafood…
  • artichokes, cabbages, peas, peppers, soft onion, young garlic…

Find out more on the list of recipes…

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